THE BUTTER AND CHEESE EXCHANGE.; WHAT SALT TO USE IN BUTTER-MAKING SEVERE TESTS OF THE ENGLISH AND AMERICAN A COMMITTEE OF EXPERTS REPORT IN APRIL.

A select committee of the New-York Butter and Cheese Exchange are now engaged in making a series of tests of the effects of the use of American and English salt in the manufacture of New-York State dairy butter. View Full Article in Timesmachine »

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A version of this archives appears in print on January 21, 1875, on Page 2 of the New York edition with the headline: THE BUTTER AND CHEESE EXCHANGE.; WHAT SALT TO USE IN BUTTER-MAKING SEVERE TESTS OF THE ENGLISH AND AMERICAN A COMMITTEE OF EXPERTS REPORT IN APRIL. Order Reprints|Today's Paper|Subscribe